It dates back to early Romans, traditionally made using damask roses for the purposes of bathing and cosmetics. It also today still holds great sacred importance in the cleansing rituals of Muslim and Hindu religious ceremonies.
Rosewater is also used widely for culinary purposes, especially sweets such as mango lassi, marzipan, Turkish delight, and even marshmallows.
It provides a unique sweet aroma and taste, and is a great addition to baking as these friands demonstrate!
Perfect for Fat Friday at work!
Rosewater and Strawberry Friands
Makes 12
1 ¼ cup icing sugar
1 cup almond meal
⅔ cup plain flour
5 egg whites
2 tbsp rosewater
125g butter
strawberries
- Preheat fan-forced oven to 180. Grease a muffin pan lightly with butter.
- Melt butter in a bowl in microwave.
- Hull and slice the strawberries lengthways.
- Beat the egg whites in small bowl with hand held beaters until soft peaks form.
- Sift the flour and icing sugar into a large bowl. Stir through the almond meal. Fold in gently the egg whites, melted butter and rosewater. Be careful not to over-stir the mixture or the friands will be tough.
- Spoon into the muffin pans and place a strawberry piece on top, pressing gently into the friend.
- Cook in oven for 15min or until golden and bounce back when pressed lightly.
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| The view from my kitchen early Friday morning - why wouldn't I want to bake! |
Jess, these look delicious, I think I'll try them when I do my next bake session for The Larder ....
ReplyDeleteHope alls well with you, maybe see you at Xmas!!
MC